Sausage Making Day
Course Tutor
What you will learn
Marc Frederic is passionate about sausages and loves to teach people how to make a great sausage. Its not surprising that he is called the Sausage Doctor as he is frequently called in to help butchers, chefs and smallholders make a better sausage.
A good sausage is surprisingly easy to achieve and you don’t need lots of expensive equipment to have a go. During the day, Marc Frederic will show you how to make a wide range of sausages, both British and continental in style, using meats such as pork, chicken, and venison. He will show you all the stages in making a great sausage, including the mix, sausage stuffing and linking, and of course there will be plenty of opportunity for everybody to have a go. The traditional British sausage is just one of the sausages made during the day. You will also be taught how to make European-style sausages that use back fat rather than rusk, so they are gluten-free. The sausages on the last course included a spicy lamb merguez, chorizo, and a classic white sausage, or boudin blanc, made with chicken. As one would expect on a sausage-making course there will be plenty to taste at lunch!
This course is ideal for sausage-lovers who want to be able to make artisan sausages at a fraction of the price in the shops, for smallholders who want to add value to their products as well as offer something different to their customers and to chefs who want to add new dishes to their menu.
Administration
The numbers on these days are limited to 12 people so that everybody can see what is going on and ask questions.
Most of the day takes place in the butchery which is not heated so warm clothing and thick socks are needed! We provide protective clothing.
The price includes all tuition, course notes, light lunch and refreshments during the day.
Gift Vouchers
You can give a place on this course as a gift or reward. You will be asked for details of the recipient when you add the item to your basket.
We also offer flexible Gift Vouchers for any course.
Saturday 22 October 2011
| Course Tutor
What you will learn Marc Frederic is passionate about sausages and loves to teach people how to make a great sausage. Its not surprising that he is called the Sausage Doctor as he is frequently called in to help butchers, chefs and smallholders make a better sausage. A good sausage is surprisingly easy to achieve and you don’t need lots of expensive equipment to have a go. During the day, Marc Frederic will show you how to make a wide range of sausages, both British and continental in style, using meats such as pork, chicken, and venison. He will show you all the stages in making a great sausage, including the mix, sausage stuffing and linking, and of course there will be plenty of opportunity for everybody to have a go. The traditional British sausage is just one of the sausages made during the day. You will also be taught how to make European-style sausages that use back fat rather than rusk, so they are gluten-free. The sausages on the last course included a spicy lamb merguez, chorizo, and a classic white sausage, or boudin blanc, made with chicken. As one would expect on a sausage-making course there will be plenty to taste at lunch! This course is ideal for sausage-lovers who want to be able to make artisan sausages at a fraction of the price in the shops, for smallholders who want to add value to their products as well as offer something different to their customers and to chefs who want to add new dishes to their menu. |
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Administration
The numbers on these days are limited to 12 people so that everybody can see what is going on and ask questions.
Most of the day takes place in the butchery which is not heated so warm clothing and thick socks are needed! We provide protective clothing.
The price includes all tuition, course notes, light lunch and refreshments during the day.
Gift Vouchers
You can give a place on this course as a gift or reward. You will be asked for details of the recipient when you add the item to your basket.
We also offer flexible Gift Vouchers for any course.
| Saturday 22 October 2011 |